Food

TAP ROOM FOOD

The Half Acre food program at our Lincoln Tap Room draws from personal interests and experience. From burritos and beers to refined dining, this range informs our approach at Half Acre. We brew pound-ready IPAs and lagers to larger, more exotic styles with separate intention. Our food at the Tap Room drives with the same mind set.

Head Chef, Nick Lacasse, goes back to the earliest days of Half Acre. He created the first sample menu in 2006, long before a kitchen or Half Acre had been realized. Nick grew up in Vermont before attending culinary school. He worked under Charlie Trotter and Sean McClain in his first five years in Chicago. He was Executive Chef at the Drawing Room, ran a catering kitchen and opened MFK before coming on full time at Half Acre.

PLATESBURRITOSDESSERT

PLATES

$12

THIS WEEK'S SPECIAL (August 15-20)

CHICKEN WINGStossed in a sauce of ginger, garlic, and chili, finished on the grill, and served with a radish sesame slaw.